Ingredients:
Graham cracker crust
Six drops of peppermint extract
24 large marshmallows
Six drops of red food color
1/2 cup milk
1 cup chilled whipping cream
1 teaspoon vanilla
2 tablespoons crushed peppermint candy
1/8 teaspoon salt

Directions:
Bake pie crust. Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla, salt, peppermint extract and food color.

Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

Beat whipping cream in chilled bowl until stiff. Stir marshmallow mixture until blended; fold into whipping cream. Pour into crust. Refrigerate at least 12 hours. Just before serving, sprinkle with crushed peppermint candy.